Name: Flavorful Chicken and Chickpea Curry with Rice – Easy Vegan Twist
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: indian
Ingredients: 2 cups cooked chickpeas; 2 medium potatoes, diced; 1 can (400 ml) coconut milk; 1 medium onion, chopped; 3 garlic cloves, minced; 1 tablespoon grated ginger; 2 tablespoons curry powder; 1 teaspoon garam masala; ½ teaspoon ground cumin; ½ teaspoon turmeric powder; 1 cup crushed tomatoes; 1 cup cubed extra firm tofu (optional); 1 tablespoon oil (coconut or olive); 2 cups cooked basmati rice; salt and pepper to taste; juice of ½ lemon; handful fresh cilantro, chopped

Description

This vegan chickpea curry features tender chickpeas, potatoes, and optional tofu in a creamy coconut sauce served over steamed rice. It’s a comforting and protein-rich Indian vegetarian meal that’s simple to prepare.

Ingredients

Scale

2 cups cooked chickpeas

2 medium potatoes, diced

1 can (400 ml) coconut milk

1 medium onion, chopped

3 garlic cloves, minced

1 tablespoon grated ginger

2 tablespoons curry powder

1 teaspoon garam masala

½ teaspoon ground cumin

½ teaspoon turmeric powder

1 cup crushed tomatoes

1 cup cubed extra firm tofu (optional)

1 tablespoon oil (coconut or olive)

2 cups cooked basmati rice

salt and pepper to taste

juice of ½ lemon

handful fresh cilantro, chopped

Instructions

1. Chop onion, garlic, ginger, potatoes and drain chickpeas.

2. Heat oil in a large skillet over medium heat and sauté onion until translucent.

3. Add garlic and ginger and cook for 1 minute until fragrant.

4. Stir in curry powder, cumin, turmeric and half the garam masala; toast for 30 seconds.

5. Pour in crushed tomatoes and simmer 5 minutes.

6. Add potatoes, chickpeas and coconut milk, season with salt and pepper, and simmer 15–20 minutes until potatoes are tender.

7. If using tofu, pan-sear cubes separately until golden and stir into curry in the last 5 minutes.

8. Stir in lemon juice and remaining garam masala, garnish with cilantro, and serve over rice.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: dinner
Method: stovetop
Cuisine: indian

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 5
Sodium: 600
Fat: 12
Saturated Fat: 8
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 50
Fiber: 10
Protein: 15
Cholesterol: 0

Keywords: vegan chickpea curry, chickpea curry recipe, vegan curry rice recipes, indian vegetarian meal, vegetarian tofu curry dish, chickpea and potato curry